Comments

29 Responses to “Damn Good Butter chicken”

I loooove your blog. These recipes are fantastic and your explanations are brilliant. I am british and have lived in spain for 14 years and have suddenly devoloped a desire to cook indian food and you are exactly what i have been looking for to assuage this strange ‘home’sickness. Thank you xx

[…] resembles the heaven that Swagat makes (if you haven’t been, I recommend it). Not only does this Butter Chicken recipe look good, but a lot of her recipes look good. Maybe it’s time for another […]

Just wanted to say this recipe is awesome. I made it tonight with my fiance – two incredibly white people to be honest, who just love eating out at Indian restaurants and other cuisines from pretty much everywhere – and we did not change anything (Except I was about 4oz short on butter!). Also made the jeera pulao and also, amazing! Only comment is… I wish you posted new recipes more often! 🙂 I’ll just watch on Facebook for new ones I suppose 🙂

What exactly does 4 inches of cinnamon mean? And what does 2 inches of ginger mean? Could you please suggest these ingredients in a different measurment? Thanks so much! I can’t wait to try this recipe.

This recipe looks awesome, however it takes a long time to make especially when you have to roast and grind all your own spices. I’ve got a homemade butter chicken spice mix that does the job just a good and saves a ton of time. I’m giving away some samples too if you want to try it.

aaargh mallika why didn’t you post this 2 days ago? 🙂 i was looking for a butter chicken recipe! i eventually found one, and made one. it was delish, but not quite the butter chicken the hubby was expecting!

I shall be making this again, so i’ll try your recipe. i have a story to tell about a terrible date and butter chicken!

I mix both dark and white meat for Butter chicken. Kids love just the breasts. Looks great Mallika. It is more than “edible”, did you rub some on your hubby’s face? ;D
And starve that brother 1 next time!:P

Well spotted! I used chicken breasts here because the recipe requires marinating, which means the masalas will have ample time to seep into them and tenderise the usually hard-as-rock part of the chicken. If you’re just stir frying chicken or cooking them in a quick curry please please please don’t use chicken breasts. They are as bland as a a piece of rubber, only paler…